This is seriously the best vegan pumpkin pie that you will ever eat – maybe just the best all-around pumpkin pie ever!  Rich, creamy, full of flavor, and made without cornstarch for the most authentic pumpkin pie flavor and texture. 

Be the star of Thanksgiving this year with the most delicious pumpkin pie ever!  No one will guess that it’s vegan!

A slice of vegan pumpkin pie on a white plate with a fork next to it with a full pie behind it.

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I’ve been vegan for nearly 2 decades now and I can honestly say that I haven’t had a great vegan pumpkin pie until I started making it with this method.  Every recipe that I have tried for vegan pumpkin pies calls for corn starch to firm up the pie instead of using eggs.  This gave the pie texture and taste that just wasn’t great in my opinion.

As I was making chickpea omelettes one morning, I got the idea to use this chickpea batter (that cooks up similar to egg) as an egg replacer in a pumpkin pie.  I was amazed at the result!  This was finally the pumpkin pie that I remembered from my childhood or possibly even better!

❤️ Why you’ll love this recipe

  • gluten-free, dairy-free, soy-free, and egg-free so everyone can enjoy it!
  • rich and creamy with no refined oil.
  • easy to make the filling in minutes.
  • perfect for making a day ahead of time!
A slice of a vegan pumpkin pie on a white plate with a fork next to it.

🧾 Ingredients and substitutions

  • Pumpkin Puree – a can of pumpkin puree.
  • Coconut Milk – for a rich and creamy pie.  One 13.5 oz can of full-fat coconut milk works best.  (You can use 3/4 cup of another plant-based milk and 1/3 cup oil instead, but I highly recommend coconut milk).
  • Brown Sugar – for a rich sweetness.  You can also use coconut sugar or saucanat instead.
  • Pumpkin Pie Spice – for flavor.  You can also use a combo of cinnamon and nutmeg or make your own pumpkin pie spice.
  • Vanilla Extract – for flavor.
  • Salt – for flavor.
  • Chickpea Flour – aka garbanzo bean flour for an egg replacer and to firm up the pie.  You can use corn or potato starch instead if you which, but chickpea flour gives the best result.
  • Pie Crust – any pastry crust will work.  For a gluten-free pie use my vegan gluten-free pie crust recipe or if you eat wheat, use my easy vegan pie crust recipe.  Most ready-made pie crusts that you find at the grocery store are also vegan if you don’t want to make your own.
  • Vegan Whipped Cream – for topping your pie.  You can find many vegan varieties at specialty grocery stores or easily make your own with my Aquafaba Whipped Cream recipe.

🔪 Helpful tools

  • Blender – with a 4-cup capacity to blend the pie filling.  This makes it super easy, but if you don’t have one you can also do it in a large bowl and stir with a whisk.

🥄 How to make a vegan pumpkin pie

Step 1 – Preheat your oven to 350° F (177° C).

Step 2 – Make or buy a vegan pastry crust and form it into a 9-inch pie dish.

Step 3 – Bake the pie crust for 10 minutes.

Step 4 – While the crust is baking, put the pumpkin, coconut milk, brown sugar, pie spice, and salt in the blender and blend for about 30 seconds. (Taste and make sure the sweetness and spices are to your liking.)

Step 5 – Add the chickpea flour and blend again for about 30 seconds until it’s all incorporated. (Don’t taste it after this!  Chickpea flour tastes horrible until it’s fully cooked).

A series of 4 pictures showing the process of adding ingredients to a blender to make a vegan pumpkin pie.

Step 6 –  Pour the filling into the pie crust that has been cooked for 10 minutes.

A collage of 2 pictures showing the cooked pie shell and pouring the pumpkin pie filling into the pie shell.

Step 7 –  Bake the pie at 350° F (177° C) for 1 hour and 15 minutes.  (The top of the pie should look slightly dry, and there may be small cracks at the sides of the pie).

A vegan pumpkin pie before and after it bakes.

Step 8 – Allow cooling at room temperature for 1 hour then place in the fridge for a minimum of 3 more hours before cutting.  It will be best if it is allowed to set in the refrigerator overnight.

👩🏻‍🍳 Pro Tips

  • Pour the pie filling into the pie shell near the oven, so you don’t have far to walk with it.  It will be very runny and easy to spill.
  • Don’t cook hotter than 350° F (177° C).  This pie needs to be cooked long and slow to ensure it has cooked the whole way through.
  • Make sure to cook the pie for the full 75 minutes.  Remember, the chickpea flour tastes awful if it is not thoroughly cooked through.
  • Store in the fridge uncovered until fully cooled.  Don’t cover until all steam has left the pie.
  • It is best after it has cooled overnight in the fridge.  (It’s still delicious the first day, but just firmer and denser once it has chilled).

🥥 Can I taste the coconut milk?

I‘m not sure why, but you can’t taste the coconut milk at all.  Even my son who hates coconut milk devours this pie and can not taste it at all.

*If you don’t want to use coconut milk, you can swap it out for 3/4 cup of plant-based milk plus 1/3 cup of neutral-flavored oil or vegan heavy cream.

An egg-free pumpkin pie with whipped cream on top in a pie dish with a slice taken out.

❔Do I have to use garbanzo bean flour?

Yes!  This is an essential ingredient in making this pie taste authentic.  There are tons of pumpkin pie recipes that call for cornstarch, but it simply doesn’t cook up as an egg would, the garbanzo bean flour does.

🍞 Gluten-free instructions

The filling for this pie is gluten-free, so if you want to make a gluten-free version, you simply need to use a gluten-free crust.  You may be able to find one pre-made at a specialty store, but I highly recommend using my vegan gluten-free pie crust recipe that really works.  I spent years perfecting it!  It’s light and flaky and the closest to the real thing that I have tried!

🍂 More vegan Thanksgiving recipes

🥧 Other vegan pies you’ll love

I’m so excited to share this recipe with you!  I hope that this pie becomes a family tradition at your house like it is in mine!

A slice of pumpkin pie with a fork in it with a pie dish behind it.

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan pumpkin pie recipe

A vegan pumpkin pie in a pie dish with a slice taken out.
5 from 11 rating

The Best Vegan Pumpkin Pie

Yield: 10 slices
Prep: 10 minutes
Cook: 1 hour 15 minutes
Cooling Time: 4 hours
Total: 5 hours 25 minutes
Author: Monica Davis
A vegan pumpkin pie recipe made with chickpea flour as a replacement for eggs. The richest and creamiest pumpkin pie you will ever eat!
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Ingredients

For the pie filling:

  • 1 (15 oz.) can pumpkin puree
  • 1 (13.5 oz.) can coconut milk, (full fat)
  • 1 cup brown sugar
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/3 cup chickpea flour, aka garbanzo bean flour

Instructions
 

  • Preheat your oven to 350°F (177°C).
  • Make or buy a vegan pastry crust and form it to a 9-inch pie dish.
  • Bake the pie crust for 10 minutes.
  • While the crust is baking, add the pumpkin, coconut milk, brown sugar, pie spice, vanilla, and salt to the blender and blend for about 30 seconds.
  • Taste and make sure the sweetness and spices are to your liking.
  • Add the chickpea flour and blend again for about 30 seconds until it is all incorporated. (Don't taste it after this!  Chickpea flour tastes horrible until it's fully cooked).
  • Pour the filling into the pie crust that has been baked for 10 minutes.
  • Bake the pie at 350°F (177°C) for 1 hour and 15 minutes.  (The top of the pie should look slightly dry, and there may be small cracks at the sides of the pie.
  • Allow cooling at room temperature for 1-hour then place in the fridge for a minimum of 3 more hours before cutting.  It will be best if it is allowed to set in the refrigerator overnight.

Notes

  • Pour the pie filling into the pie shell near the oven, so you don’t have far to walk with it.  It will be very runny and easy to spill.
  • Don’t cook hotter than 350°F (177°C).  This pie needs to cook long and slow to ensure it has cooked the whole way through.
  • Make sure to cook the pie for the full 75 minutes.  Remember, the chickpea flour tastes awful if it is not thoroughly cooked through.
  • Store in the fridge uncovered until fully cooled.  Don’t cover until all steam has left the pie.
  • It is best after it has cooled overnight in the fridge.  (It’s still delicious the first day, but just firmer and denser once it has chilled).
Serving: 1slice, Calories: 193kcal, Carbohydrates: 34g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Sodium: 207mg, Potassium: 83mg, Fiber: 1g, Sugar: 22g, Vitamin A: 16IU, Calcium: 26mg, Iron: 1mg
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